Habib bloch



Reiaeued a. 24, 1922.

K um'rao sures PATENT" OFFICE.

IABII/IBLOCH; or new YORK, 21. r.

roon manner.

In Drawing. Original Io. 1,855,781, dated October 12, 1920, Serial Io. 818,958, filled ,lugul t 21, 1910. Application for reiuue fled August 17, 1922. Serial llo. 582,554.

To all whom. it may concern:

Be it known that I, MARIEBLOCH, a citizen of the United States, and a resident of the city of New York, borough of Richmond, in

the county of Richmond and State of New York, have invented a new and Improved Food Product, of which. the following is a full, clear, and exact description.

This invention relates to a composition of '10 matter, and particularly to food products.

An object of the invention is to dprovide a palatable and nutritious food pro not made y combining two or more food ingredients to roduce the new edible matter herein disc osed.

It is an object to produce a food product which in a manner takes the place of macaroni, noodles, or other similar food, which is healthful and nutritious and which may be manufactured and sold 1n packages or bulk and then cooked by the consumer.

It is also a purpose to produce a food of high concentrated value in which a maximum food value is embodied within a comparatively small volume of the composition of matter. 7

- With the above principal objects in view,

together with other purposes, the invention has relation to the particular composition of ingredients. as disclosed in the following specification and claims.

In order to produce my new food product under the plans of this invention, I may take a quantity of tomatoes and thoroughly mix 85 e gs therein by suitable agitation or stirrin 0% the mixture, but the eggs may be omitted It is preferable to employ concentrated tomatoes or what is known as tomato paste, and fresh 0 gs or prepared eggs may be i 40 mixed with t e tomatoes to form the composition.

In presenting a more detailed description of my invention, and explaining the pr'eferable proportions to be employed 1n the manufacture of this'food product, there'is disclosed the following proportions, to .wit: 7

Concentrated tomatoes. 6 ounces. 132g 1 ounce. 5 our 14 ounces.

But the egg may be omitted as stated. The

'ture.

above proportions produce a food product having the desired properties and characteristics attributed thereto by the several elements used in the composition. I

Enough flour isadded to stiffen the'composition to a thick consistency in order to roll, knead, or otherwise work the resulting composition. Any suitable grain product, but preferably flour, is used to give weight and conslstency to the composition.

The above described composition of matter is next rolled out in thin sheets, or

sheets or strips of edible material are then cut into smaller pieces or blocks suitable and convenient in size for marketing. The product is allowed to dry until the pieces are strips, or any other suitable form. The i dry and crisp, and entirel free frommoisknead. If eggs are used, they may be mixed 4 with the tomatoes and fluid before the flour is added.

The result of the above practice produces a very nutritious and healthful food product.

The food may have a reddish tint, and provides a dish-having very appetizing odors and agreeable tastes.

The resulting food product is put up in appropriate form, such as cans, boxes, or other sealed containers, for marketing purpieces.

MARIE BLOCK. 

